Senior Sous Chef - Indian & International Cuisine

AYAAN ZAYTOON PTE. LTD.; Singapore; Vor Ort; SGD 76.000 - 109.000; Vollzeit

Zusammenfassung

AYAAN ZAYTOON PTE. LTD. in Singapore is seeking a skilled Sous Chef to lead daily kitchen operations and contribute to a vibrant Indian and international cuisine.

You will manage senior and junior staff, refine menus, control food costs, and ensure top quality and safe, timely service. This role requires 5+ years of professional experience and strong leadership.

Join our dynamic team and shape a menu that delights guests while maintaining rigorous hygiene and cost controls.

Qualifikationen

• Minimum 5 years of professional culinary experience.
• Strong knowledge of Indian and international cuisines.
• Proven experience in supervising and managing kitchen teams.
• Expertise in food preparation, menu development and cooking techniques.
• Knowledge of food costing, inventory management and procurement.
• Good understanding of food hygiene and safety standards in Singapore.
• Ability to manage busy restaurant kitchen operations.
• Strong leadership, communication and problem-solving skills.
• Ability to work shifts, weekends and public holidays as required.

Aufgaben

• Assist the Head Chef in managing and supervising daily kitchen operations.
• Oversee food preparation, cooking, plating and presentation to high standards.
• Supervise and coordinate chefs, cooks, and kitchen staff.
• Prepare and execute Indian and international dishes including curries and kebabs.
• Develop new recipes, signature dishes, seasonal menus and concepts.
• Ensure consistency in food quality, taste, texture and portions.
• Monitor kitchen workflow and timely delivery of orders.
• Train and mentor junior chefs and kitchen staff.

Kenntnisse

Leadership

Team management

Food safety

Communication skills

Creativity

Jobbeschreibung

AYAAN ZAYTOON PTE. LTD. in Singapore is seeking a skilled Sous Chef to lead daily kitchen operations and contribute to a vibrant Indian and international cuisine.

You will manage senior and junior staff, refine menus, control food costs, and ensure top quality and safe, timely service. This role requires 5+ years of professional experience and strong leadership.

Join our dynamic team and shape a menu that delights guests while maintaining rigorous hygiene and cost controls.